I love zucchini. Really. But this is the time of year when zucchini seems less like a vegetable and more like a species of highly reproductive rodent. Every time I think I have a handle on our zucchini supply, the CSA bombs me with another shipment. Last week, a stranger physically dragged Jason into a church up the street so she could foist a bag of zucchini upon him.

And I know I’m not alone. I know this because when I was in Ohio recently, my mom, while feeding us zucchini bread for breakfast, suggested that perhaps we’d like some nice stuffed zucchini for lunch. Or maybe we had a little extra zucchini room in our suitcases? When I asked her what was up, she sighed and said, “I keep telling your father to pick them when they’re smaller.” Enter Farmer Dwight, right on cue, carrying a zucchini the size of a surface-to-air missile and grinning mischievously.

So I’m going to share one of my go-to zucchini recipes. It’s adapted from one I found years ago in one of the Moosewood cookbooks. (One of these days, I will pay proper homage to Mollie Katzen and all things Moosewood, but right now I have to keep an eye on my zucchini, lest they try to mate again.) It’s delicious, a little unusual and good for using up zucchini. Who could ask for more?

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